Wednesday, April 11, 2018

Chocolate Depression Cake

Chocolate Depression Cake - this recipe originates from the Great Depression, when some every day items were scarce, and butter in particular was a luxury. Also known as a Crazy Cake or Wacky Cake, it’s egg-free and dairy free for those with allergy issues, and Vegan friendly.

Makayla Perez getting ready to enjoy her piece of Chocolate Depression Cake

I originally made this cake for a staff member of my husband's who is vegan. She and her children were thrilled with the cake, as is evidenced by the photos. My husband and his other non-vegan staff members also tried it, and it was huge hit with everyone.

This cake is the perfect after-school snack cake, so easy to make and super-yummy! Even kids could make this, it's so simple to do!

Moist, tender, full of chocolatey goodness without butter, eggs or milk. Who knew?

 Laylanie Perez and her piece of Chocolate Depression Cake

1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup unsweetened cocoa powder
1/2 tsp salt
1 tsp baking soda
1 tsp vanilla extract
1 tsp white vinegar
1/3 cup vegetable oil
1 cup water

Preheat oven to 350 degrees. Combine flour, sugar, cocoa powder, salt and baking soda in a large mixing bowl.

In a separate bowl, combine vanilla, vinegar, oil and water. Add wet ingredients to dry ingredients and mix until completely combined and no lumps remain.

Pour batter into a greased 8 x 8-inch square pan.

Bake in a preheated 350 degree oven for 30-35 minutes, until toothpick inserted in center comes out clean.

Allow cake to cool completely and dust with confectioner's sugar or frost as desired.

Original recipe - Chocolate, Chocolate and More

Also seen on Meal Plan Monday

Cooks note - recipe is easily doubled to fit 9 x 13-inch pan; baking time remains the same.


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